A super quick and yummy Kerala-style Chicken Curry. No coconut milk, no elaborate list of ingredients. Perfect for Bachelor cooking or easy everyday cooking! This recipe works best in a pressure cooker.
Easy Kerala Chicken Curry
® This is a RAS signature Recipe©
♦Prep time:15 min ♦Cook time:15 min ♦Yield: 6 servings.
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Easy Kerala Chicken Curry
Description
This Easy Kerala Chicken Curry is a quintessential taste of the Malabar coast, delivering a deep, soul-warming richness that feels like a warm embrace on a plate. Succulent, tender pieces of chicken bathed in a glossy, reddish-brown gravy that strike a perfect balance between fiery heat and mellow earthiness. This is that easy everyday recipe, you looking for.
Ingredients:
Whole spices:
Spice powders:
Instructions
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The chicken should be cleaned, skinned, cut into medium pieces, then rinsed and kept drained.
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Heat a pressure cooker on medium heat. Add the coconut oil to the warmed-up cooker, and wait for the oil to come up to heat as well.
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Add the fenugreek seeds (first) and wait till they start to sizzle. Add the remaining 'whole spices' now and wait for them to get fragrant.
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Add the fresh curry leaves also.
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Now add the sliced onion and saute briefly.
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Add the ginger-garlic paste next and saute well, adding more oil if you need to.
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Sauté, stirring frequently - till the raw smell of ginger and garlic is gone and the ingredients turn light golden.
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Add all the spice powders and mix well on a low flame. Stir till very aromatic, without burning the spices.
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Add the slit green chilies and the drained chicken pieces. Toss well in the sauteed ingredients on a medium flame till the pieces are nicely coated and colored with the spices, and the flesh is lightly fried in the process. Chicken changes color from pink. Again, add a little extra oil here if you need to.
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Add chopped tomatoes and toss through, till the tomatoes have softened.
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Season to taste with salt(1tsp) and stir to incorporate.
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Add recently boiled water(1/2 - 3/4). Stir once more. Close the cooker. Apply the weighted regulator.
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I cook my chicken(regular Farm fresh broiler chicken) on a medium flame till just before the 3rd steam whistle is heard. Cook according to the type of chicken. Country fowl will need more cooking time and a little more water added. Oftentimes, Frozen packaged chicken will usually cook too soon and hardly even needs the pressure cooker.
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This curry is ready! Goes great with Porotta, Poori, Ghee Rice, etc..
Note
- Ginger-Garlic paste, is just equal amounts of fresh garlic and ginger, that is ground together to a paste(little or no water added). Indian kitchens make larger amounts of this paste to be stored. Watch the video - Ginger Garlic Paste.
- Fenugreek seeds, add a whole different flavor depth to this curry. Please don't skip it!
- Kerala Garam Masala is a unique blend of Spices used in traditional Kerala cooking. Get my recipe here.
- Key Ingredients: Chicken, Onion, Tomato, Garlic, Ginger, Green Chilli, Curry leaves, Whole spices, Powdered spices, Coconut Oil, Salt.
